One Pan Chicken Meatballs with Orzo

You can bake the meatballs at 400°F for about twelve minutes, until they reach 165°F internally, then add them to the orzo.

Precooked frozen meatballs are allowed. Add them to the pasta and continue cooking until they are heated through.

You can use two cups of orzo with three-and-a-quarter cups of broth when you prefer more pasta relative to meatballs.

You can use small pasta with a similar cooking time, since the meatballs need to finish as the pasta reaches al dente.

Cool the dish, then refrigerate it in an airtight container for two to three days.

We love meatballs, so there’s a good amount of meatballs per serving in this recipe. If you prefer, you could increase the orzo to 2 cups and the broth to 3¼ cups to serve more people. *Baking meatballs: you can also bake the meatballs and add them to the orzo after they are cooked. Bake at 400 degrees F for about 12 minutes, until the internal temperature reaches 165 degrees F. Ingredients and Substitutions: Meatballs: you can use any kind of meatballs here, even pre-cooked frozen meatballs. Simply add them to the pasta and continue cooking until heated through. Orzo: any kind of small pasta works here, but you are aiming for the same cook time since the meatballs need to finish cooking through in the time it takes the pasta to cook to al dente. Cream: I do not recommend using lighter cream or milk since the extended cooking time can cause it to curdle. Storage Store: Store leftovers in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge. Make-Ahead & Freeze: The best way to make this recipe ahead of time is to make the meatballs and freeze them to use later on. Freeze them either before or after searing them. Allow them to cool, then put them on parchment paper on a baking tray in a single layer. Flash freeze them, then store them in Ziploc bags in the freezer for up to 3 months.